Cuscuz nordestino
Cuscuz nordestino, from above
Non vegEggNortheast Brazil

Cuscuz nordestino

Steamed flaked corn, fluffy and buttery, eaten with eggs or milk. Northeast Brazil's daily breakfast.

25 minTime
11 gProtein each
mildSpice
The cuscuzeira2 chapters · 1 min read

Make it your way

Grandma's waySteamed flaked corn with butter and fried eggs, Brazilian northeast style.
The original
413kcalsame
11 gproteinsame
5 gfibresame
25minutessame

Cuscuz nordestino.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Maize flour (fine yellow cornmeal)1½ cups coarse cornmeal or flocão
Water⅔ cup
Salt½ tsp
Butter2 tbsp
Egg3, fried
Cooking oil (vegetable oil)for the eggs

Method

4 steps
  1. 1Mix cornmeal, salt and water and leave 10 minutes until moist.
  2. 2Pack loosely into a steamer, cover and steam 10 to 12 minutes.
  3. 3Unmould, slice and top with butter.
  4. 4Fry the eggs and serve on top.
Serve it like this

Serve sliced on a plate with butter melting and fried eggs on top, coffee alongside.

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Make it a meal

What goes with Cuscuz nordestino: a bread or rice, a side, something to drink and something sweet.

On the side Farofa15 min
On the side Feijão tropeiro60 min
A little snack Pão de queijo40 min
To drink South Indian filter coffee20 min
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